How to make sweet dumplings, how to make sweet dumplings

The inside can be wrapped with red dates or candied dates. I tried it a few days ago and it was delicious.

The practice of red date rice dumplings.

1.Finished product features: sticky and sweet, fragrant dumpling leaves.

2.Ingredient ratio: 0·5 kg of Jiang rice (glutinous rice or indica rice), 250 grams of jujubes, 60 80 skins of reed leaves.

3.Processing method: first wash the river rice 2-3 times, soak it in water for 3 hours, and remove the moisture; Then put the reed leaves into boiling water and boil thoroughly (the longer the boiling time, the more fragrant the reed leaves will be), and then soak them in cold water; Then 3-4 reed leaves are staggered and rolled into a triangle, 3 small jujubes are put into about 30 grams of glutinous rice, and then about 30 grams of wet Jiang rice are used to cover the jujubes, and finally wrapped tightly with reed leaves, and tied with a rope, so that all the Jiang rice is wrapped; Finally, put the zongzi blank into the pot, compact it with a stone slab, add water and boil for 2 hours, then add water, simmer for 1 hour on medium heat, the zongzi can be cooked thoroughly, put the zongzi into the cold boiling water and pull it down, and it can be eaten.

4.Key points of operation: When adding water to boil, submerge the zongzi to the degree. When eating, fry the grass or thread wrapped in the palm, tear off the reed leaves, take out the dumpling filling, dip it in sugar and eat it, the flavor is unique.

5.Scope of application: It has become a habit to wrap zongzi before and after the Dragon Boat Festival.

6.Another name: small jujube zongzi.

7.Storage: The first day the zongzi will be wrapped and cooked, for the next day's breakfast, the countryside often put the zongzi in the hot water urn jar, eat and take. In addition to jujubes, there are also bean paste, jujube paste, salted meat, etc., which can be chosen according to different tastes.

Key tips for making jujube zongzi: Tips in step 1: Wash the zongzi leaves (be sure to wash them one by one, otherwise there will be some small insects on them), blanch them with boiling water or boil them in a pot, so that the zongzi leaves will not be easy to break.

Ingredients: 1000 grams of glutinous rice Accessories: 50 grams of raisins 100 grams of dates.

1.Wash 400 grams of zongzi leaves, put them in a pot, add water and boil them until soft, drain them, and set aside.

2.Wash the glutinous rice, drain it and set aside.

3.Put the dates in a bowl, steam until soft, remove the pits, remove the pits while hot, wash the raisins and drain.

4.Take 3 zongzi leaves, the hair surface is opposite, first put in 1 3 glutinous rice, add dates and a little raisins, then put in 2 3 glutinous rice wrapped into a triangular zongzi, and tie it tightly with a rope.

Materials. Ingredients.

Round glutinous rice 1500 grams.

Black glutinous rice 500 grams.

The total amount of filling is about 800 grams.

Red dates, 15 large or 30 small.

Dried longan: Appropriate amount.

500 grams of sugar.

Accessories. 15 pieces of marlian grass or cotton cord.

Zongye (large) 30 pieces.

The practice of taking a bite of the eight-treasure sweet rice dumplings with ingredients.

Therefore, rice, beans, and red dates need to be soaked in water for more than 4 hours, I am used to soaking rice separately, except for lotus seeds, other beans can be soaked together, lotus seeds and red dates are soaked separately, and dried longan, raisins and the like are soaked in a little white wine. You can soak it one day and wrap it the next day.

All soaked beans (except lotus seeds) are cooked with a little water**, about 30 minutes, and it is best to cook without cracking.

Pour out the soup where the beans are boiled, add 4 5 sugar and continue to simmer for about 10 minutes, then turn off the heat and set aside. Don't worry about the paste, it won't be mushy when cooked over minimal heat after adding sugar.

Lotus seeds to remove the lotus heart are the same as the above steps, they need to be boiled separately, because the lotus seeds are almost cooked in an open pot, and if they are cooked with other beans, they will be overcooked.

In the same way, pour out the water after the pot is cooked, add the remaining sugar, simmer for about 10 minutes, and cook into sugar lotus seeds for later use.

Filter the soaked rice and set aside.

The same goes for black rice, filter the water and set aside.

Add the dried rice to the honey beans (don't add the sugar juice) and mix well to start wrapping the rice dumplings.

Sugar lotus seeds, red dates, and dried longan should not be mixed with rice, but added separately.

Soak the dumpling leaves and marlotus grass in boiling water for one hour, clean them and wrap them. Fold the two zongzi leaves in half and roll them into a cylinder, put a sugar lotus seed at the bottom, then a layer of rice beans, a layer of dried longan, lotus seeds, and then a layer of rice beans + red dates lotus seeds, and the last layer of rice beans cover the red dates, fold the top zongzi leaves and seal them, tie them tightly at the waist, and trim the excess petioles with scissors. For details on how to tie zongzi, please refer to the professional teaching**.

The placement of zongzi in the pot is very particular, and they must be squeezed into each other, and there can not be too many gaps, otherwise the zongzi are easy to crack and reveal the filling.

After squeezing tightly, add water to cover the top of the zongzi, turn to the lowest heat and cook for 4 hours, and cook in a pressure cooker for 40 minutes, that is, cooked.

Sweet dumplings are not delicious while hot, they need to be cooled at room temperature before eating, with some homemade osmanthus syrup, perfect.

The practice of zongzi is also diverse, there are two categories of sweet zongzi and meat zongzi, today I will share with you 3 sweet zongzi, on the basis of the original flavor, eat sweet and soft glutinous, do it in a few simple steps, and the kitchen can also be easily done.

Red jujube dumplings] The traditional red jujube dumplings in the north, this stuffing cannot be moved, and it must be eaten every year. Red and white, the jujube fragrance is rich, although it is a dim sum can be used as rice.

Ingredients】 800 grams of round glutinous rice, 500 grams of small red dates, cold water, dumpling leaves, small rope.

1.Ingredients are prepared: Round-grain glutinous rice is washed a few hours in advance; The small red dates can be washed, no need to soak in water; The dried zongzi leaves I use are soaked in cold water a few hours in advance to soften before use, and the fresh zongzi leaves can be rinsed and used directly;

2.Take two dumpling leaves, press one to increase its width, cut off the hard stems and leaf tips at both ends, fold them at 1 3 or 1 4 under the leaves, form a small funnel type, and the leaves at the bottom should block the tip to prevent the rice grains from leaking out; If you want to wrap small zongzi, you can fold it at 1 4, and if you want to make a large zongzi, you can fold it at 1 3;

3.Put an appropriate amount of glutinous rice at the bottom of the "funnel", pound the porcelain with chopsticks and then put 4 small jujubes, and then cover the surface with a layer of glutinous rice, and have a little space from the edge of the top dumpling leaves, so that there will be no leakage of rice when wrapping;

4.Fold the leaves on the top, press them on the glutinous rice, and wrap the leaves on both sides tightly to form a diamond-shaped zongzi;

Wash the rice, soak it in clean water for five to six hours, remove the rice, add sugar, put in the brown sugar filling, wrap it, and steam it in the pot to be practical.

The key to the rich fragrance of the dumplings is not to wrap them!

The preparation and ingredients of sweet zongzi are as follows:

Zongzi can be said to be an indispensable food for the Dragon Boat Festival.

Ingredients: glutinous rice, purple rice, millet, mung beans, red bean paste, zongzi leaves.

Steps: 1. Wash the glutinous rice, red beans, mung beans and peanuts and soak them in cold water for 2 hours, and wash the eyebrow peas and soak them in cold water for 1 hour.

2. Drain the potatoes and dry the water, mix well with glutinous rice, red beans, green beans, peanuts, eyebrow peas and corn, and add sugar to taste.

3. Wash the dumpling leaves, soak them in hot water for 2 hours, and then wipe them dry.

4. Take out 2 zongzi leaves, fold them into a triangle top, add an appropriate amount of glutinous rice mixture, and fold the head and tail. Wrap another 2 dumpling leaves on both sides, fold them and wrap them with string to form five-bean dumplings.

5. Steam for 20 minutes before serving.

There are many kinds of zongzi, and from the perspective of filling, there are Beijing jujube dumplings wrapped with small jujubes in the north; In the south, there are mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, among which Guangdong salted meat dumplings and Zhejiang Jiaxing dumplings are the representatives of the blind.

Ingredient list: 2 kg of glutinous rice, 20 dates, 200 grams of raisins, 2 purple potatoes, 20 egg yolks, 200 grams of brown sugar, 100 grams of sesame seeds, 2 spoons of edible alkali.

Production Steps:1Soak glutinous rice in water one night in advance, and it is best to change the water several times in the middle, and soak it for at least 4 hours.

2.Boil the palm leaves in boiling water until they are soft, then rinse them in cool water and set aside.

3.Purple potatoes are cooked, mashed into a puree, and Xuntong is set aside.

4.Soak raisins and dates until soft and set aside.

5.Take two palm leaves, smooth side up, two palm leaves tail to tail stacked together, folded into a funnel shape.

6.Put a little glutinous rice first, put purple potato puree in the middle, then put a layer of glutinous rice, put a date and a handful of raisins in the middle, and finally put a layer of glutinous rice in Mu Natan.

7.Fold the palm leaves, wrap them into four-cornered dumplings, fold off the excess dumpling leaves, and tie them with strings.

8.Put the hoof tendon function in the pressure cooker.

Hope the above information can help you solve the problem. Please feel free to let me know if you have any other questions.

The sweet zongzi method is as follows:Material Tools: glutinous rice, scraper, honey peas, dates, dumpling leaves, scissors, spoon, cotton rope, pressure cooker, water.

1. Prepare a pound of glutinous rice to soak overnight in advance, soak until the fingers twist the orange cloth and break it, and drain the water.

2. Add honey peas to the glutinous rice and stir well with a spatula.

3. Soak the dried zongzi leaves overnight in advance to soften, then put them in boiling water and boil them for three minutes, then boil them and put them in cold water for later use.

4. Overlap the two dumpling leaves, cut off the petioles, roll up a conical cylinder from the bottom to the top, and put a large spoonful of honey bean glutinous rice in the cone.

5. Put another candied date, put a few spoons of glutinous rice, and press it with the back of the spoon.

6. Fold the dumpling leaves on both sides, fold the dumpling leaves on the top, wrap them tightly and tie them up with cotton rope.

7. Put the wrapped zongzi into the pressure cooker, pour water, boil for 45 minutes, and let it simmer for half an hour.

Summary. Sweet zongzi is a common traditional zongzi flavor, and the following is a commonly used preparation and ingredients for sweet zongzi.

Sweet zongzi is a common traditional zongzi flavor, and the following is a commonly used preparation and ingredients for sweet zongzi.

Ingredients: - glutinous rice - sweet fillings such as red bean paste or jujube paste - rock sugar or caster sugar - zongzi leaves - string or green onion leaves Method: 1

Soak the glutinous rice for a few hours in advance, then drain and set aside. 2.Prepare the dumpling leaves:

Wash the dumpling leaves and blanch them with boiling water to make them soft and set aside. 3.Prepare the filling:

You can choose sweet fillings such as red bean paste and jujube paste, and make them into appropriately sized filling blocks for later use. 4.Wrapping zongzi:

Place two dumpling leaves on top of each other to form a funnel shape. Put some glutinous rice at the bottom of the dumpling leaves, then add the sweet filling, and then add an appropriate amount of glutinous rice. Sprinkle some rock sugar or caster sugar on top of the glutinous rice to add sweetness.

5.Wrap the zongzi tightly: Wrap the zongzi leaves tightly and tie them tightly with string or green onion leaves to ensure that the zongzi do not fall apart.

6.Steamed rice dumplings: Put the sweet rice dumplings wrapped in Brother Yu into the steamer, add water, and steam for 1-2 hours (the time depends on the size of the rice dumplings and the doneness of the glutinous rice).

7.Take out the zongzi: After waiting for the zongzi to cool, take out the rope or green onion leaves, and you can taste the deliciousness of the sweet zongzi.

Sweet zongzi are very delicious, so let's talk about the preparation and ingredients of sweet zongzi.

How it works:

In order to make delicious sweet zongzi, we need to prepare the following materials: zongzi leaves, zongzi rope, glutinous rice, candied dates (honey beans, jujubes), etc.

We need to wash the leaves bought from the market with clean water and then put them in a hot pot and cook them for a few minutes.

We also need to wash the glutinous rice with water and soak it overnight in advance, so that the rice dumpling filling will be easier to cook.

Finally, put glutinous rice and dates (honey beans) into the dumpling leaves, fold the dumpling leaves into a bucket shape, and finally wrap them with dumpling leaves and dumpling ropes, so that the sweet dumplings are ready.

Summary. Preparation and ingredients of sweet zongzi: 1. Raw materials:

Glutinous rice, purple rice, millet, mung beans, red bean paste, zongzi leaves. 2. Brush the zongzi leaves with a small brush and rinse. Then soak in a basin of water for an hour and cook over low heat for another half hour.

3. Soak the purple rice for 5 hours, then steam it for 1 hour. After the mung beans are boiled to the extent that they are soft but do not bloom, remove the beans and set aside. Soak the white glutinous rice for 2 hours.

Wash the millet well. 4. Fold the zongzi leaves in half into a conical bucket and pour in a little glutinous rice first. After compaction, pour in mung beans and millet.

5. Press out a small pit with your fingers while pressing the actual one. 6. Add a little red bean paste filling. 7. Mix glutinous rice with purple rice and spread on top.

Preparation and ingredients of sweet zongzi: 1. Raw materials: glutinous rice, purple rice, millet, mung beans, red bean paste, zongzi leaves.

2. Brush the zongzi leaves with a small brush and rinse. Then soak in a basin of water for an hour and cook over low heat for another half hour. 3. Soak the purple rice for 5 hours, then steam it for 1 hour.

After the mung beans are boiled soft but do not bloom or lead, remove the beans and set aside. Soak the white glutinous rice for 2 hours. Wash the millet well.

4. Fold the zongzi leaves in half into a conical bucket and pour in a little glutinous rice first. After compaction, pour in mung beans and millet. 5. Press out a small pit with your fingers while pressing the actual one.

6. Add a little red bean paste filling in the shirt row. 7. Mix glutinous rice with purple rice and spread on top.

8. Wrap zongzi. In fact, Ke Yan Sakura pretends to use her own convenient rough stove method, as long as it is strong and does not leak rice. 9. Tie the rope. Then put it in a pot, and after adding water that can barely cover the rice dumplings, cook for an hour and then sing the ruler.

The recipe for sweet zongzi is as follows:Material preparation: glutinous rice, red beans, mung beans, peanuts, red dates, raisins, wolfberry, zongzi leaves, brown sugar, white sugar, water, etc.

1. First of all, soak glutinous rice, red beans, mung beans and peanuts for more than 12 hours, and change the water in the middle.

2. Then answer briefly, soak the red dates and wolfberry raisins for a while, leak the water, and remove the core of the red dates.

3. Put them together, then add 15 grams of brown sugar and 15 grams of white sugar, then mix the ingredients well, and filter out the water.

4. Cut off the excess roots of the dumpling leaves, blanch the water, and leave a bowl of water for blanching the dumpling leaves.

5. Put two dumpling leaves, put them in opposite directions, stack them together, and put an appropriate amount of mixed traps.

6. Lift the Zen on the side and close it inward, wrap the zongzi rope around, and fold the tail upward.

7. Use the long line to wrap the circle evenly, and then the upper end is also folded down, wrapped together, and then knotted and wrapped.